2 cups rice
1 onion
2 cloves garlic
1 can rotel
2 cups chicken broth
1 tbsp tomato paste
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp cumin
Fresh parsley (because we don't like cilantro)
2 tbsp olive oil
In a blender, puree the onion, garlic and can of rotel.
In a large frying pan, add the olive oil over high heat. Add the rice and fry until the rice turns white. Add the puree mixture to the pan along with the chicken broth and the chili powder, oregano and cumin. Cover and reduce the heat to a simmer and let cook for 15 minutes, until all the broth has been absorbed and the rice is tender. Stir in the chopped parsley.
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